One off ($135) from cellerage operation #3 about 6 months ago. On the nose and palate, truffles!, forest floor, black cherries and currants, plums, graphite, gravel, dark florals, anise, exotic spice, light to medium roast coffee, and increasingly over time, bittersweet chocolate. Medium ruby turning darker with air, medium bodied likewise filling out with air, medium to thick legs. Quite acidic off the pour, largely integrating with 30-45 minutes of air, light to medium tannins, no heat with a lovely 13% abv (when was the last time you saw a Cab or BDX blend with that?). VG++ complexity, good++ intensity, excellent persistence. This came out of the bottle very BDX-y, relatively good to go except for the acidic tail, relatively subdued, more savory than sweet, more secondary than primary, making me initially think that this might be post-prime. After the integration of the acidity, this steadily lengthened and strengthened, and while staying far closer to BDX than Napa, the fruit moved forward over the course of the next couple of hours, making for a beautifully balanced, elegant and slightly rustic drinking experience in the 95-96 range. Having just finished the last bottle in the lot of the ‘04 Peter Michael LP which was very good off the pour, but even when remaining corked, weakened noticeably with air not only on the second night but during the first, I wasn’t sure what to expect on night 2, but lo and behold, this hit another level, with the magnificent dark chocolate note really stepping up so that I’d put this more in the 97-98+ range, right at the top of the BDX-based IGTs I’ve had and making me think that this likely has years to go, at least if decently stored, very much in keeping with other ‘90s superstars of the past year or so like the ‘96 HSS and Insig and ‘97 David Arthur Elevation 1147 and Cain 5. Not the greatest choice with a deep dish pizza on the first night but much better with a wagyu ribeye on night 2, I still think I might like just a bit better as a cocktail wine, where it shone magnificently. I’ve been loving a lot of Cabs and BDX blends from the ‘04-‘10 run in the US and Tuscany, but this is another indication that, while you don’t want to empty your bank account on 25+ year old wines of uncertain provenance, when they hit, they can bring back a wonderful wave of nostalgia for a decade of the Yankees dynasty, the last meaningful period of bipartisanship, a revolutionary political dissident playwright inspired by the Velvet Underground leading a European country, the dawn of the internet before it went so off the rails, outsized stock market returns and even some quality Grunge, the last musical movement I’ve really been able to cotton to. Well, at least we’ve had some great vintages in the 21st century, even if not much else. Maybe the 2030s will be better; hope I’m around to see. Anyway, this is highly recommended, even if slightly more tepidly with the current WS price 2x what I paid.
Didn't hit the highs of the 99 vintage but a really nice bottle. Luca di Napoli likes to say that they are looking for powerful balance in the D'Alceo and think the 97 really hits that with stride. Still, with many good years ahead, it is at an early peak for my palate.
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3rd of 6, decanted an hour, level into neck, cork quarter stained, now fully mature and largely confirming early promise, very long, persistent, concentrated and complex, if losing some of the scale noted in first bottle, limited upside, 10+ years. VF (18.5).
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Black cherry and cassis, pencil shavings, balsamic notes, polished furniture. Still a touch of tannic grip, wonderful freshness and acidic bite, this is a regal example of CS, and drinking perfectly now.
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Drank last night to start the New Year. At 25 years this still has everything. Continued to deliver over 4 hours with no sign of weakness. At its peak now but no need to rush.
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2nd of 6, decanted an hour, perfect cork and level, again impressive and little changed from last bottle in November 15 other than tad easier expression of fruit with gaining maturity, little upside but no rush. VF (18.5).
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Cellared since 2000. Served a bit too cold at cellar temperature and initially quite restrained. With increasing temperature and more air, notes of blue fruits, sweet violets, minerals and licorice emerged. Good weight and energy and still with grippy tannins despite its age.
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As many have noted, this is drinking really well right now. Lovely nose that just wafts out of the glass, with notes of currants. mushrooms, violets, and brown spices. Really smooth on the palate, with some very finely grained tannins that just dance across the palate. Lovely wine, and I am anticipating it will go very nicely with the steak we are having tonight for dinner.
Update: Wow, after a few hours there are some lovely and subtle notes of mint. I now see why some thought this was a well heeled bordeaux when drunk blind. I am upping my score from 92 to 94. This is becoming a real joy to contemplate.
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This wine never fails to impress. I've had 3 or 4 of these over the last 18 months and they are in a beautiful place. Italy meets Bordeaux, and in many ways the best of both worlds. I'd take this wine over lots of Left Bank that sells for twice or three times the price. Really a tremendous wine.
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Great wine. At a blind dinner tasting of 95+ point wines, this was my favorite (others: 2000 Pichon Baron, 2003 Clos des Papes CDP, 2000 Altare Brunello Brunate, 2001 Siro Pacenti Brunello, 1997 Banfi Brunello Poggio Alle Mura, 2009 Clarendon Hills Grenache Romas). Double blind, this was paired with the 2000 Pichon Baron. I initially was thinking CA cabernet, but after a reveal of the line up (without the order), I guessed this was the Pichon Baron and the Pichon Baron was this. I was not the only one. This is lovely and ready to drink.
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Double decanted for a good 2 hours. Needs some time to develop but also to clear the sediment that this wine has. 5 years since out last encounter (Papies 95) this has developed and although quite ripe and juicy this did not feel overripe or overdone that we thought of it then. Light earthy feel, silky tannin but with a bite on the finish. This feels like it is taking a turn towards the end so we would suggest one drinks this sooner than later as in the next few years.
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Medium-dark garnet. Nose of red and dark fruit, some flowers, earth a bit of tobacco, typical Italian nose, true to its origin, different to Bordeaux. Enters the palate quite young and fruity for its age with really polished tannins. Medium complexity/length.
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Second vintage of Alceo produced. Slow ox'ed for about 1h and then decanted before drinking. Still a dark garnet almost to the translucent rim. Plenty of herbs, earth, red and dark sweet fruit, tannins entirely integrated, soft and sweet on the palate. Medium plus finish. Excellent wine but for my taste backbone could be a bit firmer / more rigid. Drink now.
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1st of 6, perfect cork and level, decanted an hour - deepish garnet, glossy and very leggy, little development; attractive, rich, almost, sweet, but amazingly pure, bouquet of cassis, cherry, damson, strong tobacco and violet notes; fullish bodied, very long and persistent, surprisingly fresh and well balanced for such a big wine, grip, expands in mouth, reminds me of 82 claret in mid 90s, this is special and a couple of rungs up on the smaller scaled 98 drunk on same night and more interesting than the fine 97 Sammarco, should gain nuance over the next 20 years. Very fine plus (19/20).
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En un mot..Wow!! Carrafé environ 30 min. Des arômes de prunes et de vanilles. Soie et finesse en bouche que l'on retrouve seulement dans des vin mûrs! Et une finale où les tanins se présentent discrètement pour nous confirmer que le vins est toujours vivants!
S'est marié de façon exemplaire avec mon Châteaubriand au SteakFrite St-Paul.
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Thursday Night Dinner (The White House, Pok Fu Lam, Hong Kong): Still almost totally black-red opaque colour. Nose is engulfingly fresh bright black fruits - mainly blackberries - tar, new black car tyres, black tarmac, bit of bicycle inner tube. Palate is rich, open, lovely softened tannins, fresh figs, very integrated, classic dry Tuscan finish but more of sun-dried blackberries variety than the more normal red brick dust. Super in the mouth. Quite 'Bordeaux' in style..... like an Italian Lynch Bages. Heady resonance on the finish but rather brutish compared to the Clos st. Denis that preceded it.
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Dark ruby with bouquet of violets and red fruit. Very balanced and extracted pure red fruit on the palate. Amazing structure, minerality and tannins. Medium to long length and very balanced and pleasant finish.
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Popped and poured, which may have not done it justice. Light colored semi translucent ox blood colour. Nose is violets....and more violets. High notes of nail varnish. Palate is acetone-lifted black cherry and red cherries. All very high piano notes and then dry and rather too sharp tannic finale. This needs another 10 years to develop and mature. Much too young.
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Gorgeous wine at maturity. Drinking really well. Complex and long with an acidic and tannic backbone that says Tuscany vs. Bordeaux. Bordeaux varietals from Tuscany just have a different flavor profile vs. Bordeaux. This wine is not heavy at all.
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Dinner in Turin at Enoteca Tre Galli 80% cabernet sauvignon, 20% petit verdot. Dark ruby red and classic intense Cabernet aromas of dark mature fruits, pepper and spices. This wine is just ready to drink now, with silky integrated tannins and a fabulous structure, with layers and layers of stuff going on, so balanced and fresh, never surrounded by his full concentrated body, but only 13% alcohol Liquid dark chocolate and plum jam It gets better every sip, and as soon as you get used to its beauty, the bottle is over!! amazing
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Requires decanting. Maybe an hour and then it develops and balances into something really special. Very dark in colour still. Beautifull nose, long , deep and stays with the wine for ever. Really such a beautifull nose. On the palate is still vibrant yet balanced, elegant and very well made. A touch over ripe maybe but overall an amazing wine. It has a long way to go too. 94-96 with lots of potential. Drink now but will last 10yrs easily. (This is our first Alceo from our cellar, we have 99,00,01 and glad to see it worth the money!)
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Really dark color for a '97. Just a gorgeous, sleek texture to this wine with lovely black fruit. It is balanced and classy with perfect ripeness to the fruit and fine, smooth tannins. Still not showing much secondary flavor development so this is one '97 that's going to need long-term aging. I'm beginning to think this is the best cabernet-based wine made in Central Italy. 95+
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Wine Cellar Food & Wine - Italy Super Tuscan (Auslese, Cape Town): (Tasted Blind):An expressive bouquet of intense black fruits, cherry, earth, cinnamon, and bramble combined with an undercurrent of wood bark. The palate persists with black fruit, tobacco and some star anise. Whilst rich, sumptuous, and powerful, the tannins are noticeable and give a firm grip and solidity. The acidity is high, and there is an undertone of sour cherry. Full-bodied, the wine has a pretty hefty extract if not quite the depth of a top example. Yet all things said this is a cracking wine!
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Has that special sheen of a great deep wine. Deep nose of earthy cassis and eucalyptus. Quite tannic at first and needed to be decanted for several hours to begin to show itself. A huge cabernet-based wine with deep, rich flavors of bitter chocolate, cassis, eucalyptus and allspice. The finish is spicy and intense with firm but smooth tannins and some of that surmaterie of the vintage. Not yet showing the complexity of a mature wine so it needs plenty more time but an absolutely stunning wine for its class and breed.
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French Bakery BYO 1990's Tuscan IGT Dinner; 1/8/2008-1/10/2008 (French Bakery, 1023 Kane Concourse, Bay Harbor Islands, FL): Mark's wine(me).Due to personal logisitical problems, double decanted the night before. Received 9 1sts in the Rampolla flight, and was subsequently given 7 out of 10 1sts for WOTN. Everyone loved this wine, however, based on my prior experience, it would have benefitted from more air. An intense world class cabernet Sauvignon, with decades left. I was introduced to the Alceo, by my Panzano landlord for a week in 2000, Mimo Baldi whose restaraunt and enoteca are prominent in Panzano. At the time I purchased several thousand $, of 96 and 97 Tuscan wines,when the Euro was LESS THAN 1. He let me buy 3 of the 97 SOLAIA, but only one of the ALCEO. (I subsequently acquired more from Morrell Wine auctions. I have two left, and am trading Craig one, for the 97 Sassacaia. The remaining one, I will let sleep, until I'm at least 75!
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Decanted 4 hours in am. At Casa d'Angelo w Jorge&Cindy gonzalez. Wine has improved further over the last 2 years. A superior mineral cabarnet. I rated it slightly better than the 96 Clerico Percristina. both were superb. Wait 2 years to try again.
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9/5/2023 - sfwinelover1 Likes this wine: 97 Points
One off ($135) from cellerage operation #3 about 6 months ago. On the nose and palate, truffles!, forest floor, black cherries and currants, plums, graphite, gravel, dark florals, anise, exotic spice, light to medium roast coffee, and increasingly over time, bittersweet chocolate. Medium ruby turning darker with air, medium bodied likewise filling out with air, medium to thick legs. Quite acidic off the pour, largely integrating with 30-45 minutes of air, light to medium tannins, no heat with a lovely 13% abv (when was the last time you saw a Cab or BDX blend with that?). VG++ complexity, good++ intensity, excellent persistence. This came out of the bottle very BDX-y, relatively good to go except for the acidic tail, relatively subdued, more savory than sweet, more secondary than primary, making me initially think that this might be post-prime. After the integration of the acidity, this steadily lengthened and strengthened, and while staying far closer to BDX than Napa, the fruit moved forward over the course of the next couple of hours, making for a beautifully balanced, elegant and slightly rustic drinking experience in the 95-96 range. Having just finished the last bottle in the lot of the ‘04 Peter Michael LP which was very good off the pour, but even when remaining corked, weakened noticeably with air not only on the second night but during the first, I wasn’t sure what to expect on night 2, but lo and behold, this hit another level, with the magnificent dark chocolate note really stepping up so that I’d put this more in the 97-98+ range, right at the top of the BDX-based IGTs I’ve had and making me think that this likely has years to go, at least if decently stored, very much in keeping with other ‘90s superstars of the past year or so like the ‘96 HSS and Insig and ‘97 David Arthur Elevation 1147 and Cain 5. Not the greatest choice with a deep dish pizza on the first night but much better with a wagyu ribeye on night 2, I still think I might like just a bit better as a cocktail wine, where it shone magnificently. I’ve been loving a lot of Cabs and BDX blends from the ‘04-‘10 run in the US and Tuscany, but this is another indication that, while you don’t want to empty your bank account on 25+ year old wines of uncertain provenance, when they hit, they can bring back a wonderful wave of nostalgia for a decade of the Yankees dynasty, the last meaningful period of bipartisanship, a revolutionary political dissident playwright inspired by the Velvet Underground leading a European country, the dawn of the internet before it went so off the rails, outsized stock market returns and even some quality Grunge, the last musical movement I’ve really been able to cotton to. Well, at least we’ve had some great vintages in the 21st century, even if not much else. Maybe the 2030s will be better; hope I’m around to see. Anyway, this is highly recommended, even if slightly more tepidly with the current WS price 2x what I paid.
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5/17/2023 - Dibbs Likes this wine: 93 Points
Didn't hit the highs of the 99 vintage but a really nice bottle. Luca di Napoli likes to say that they are looking for powerful balance in the D'Alceo and think the 97 really hits that with stride. Still, with many good years ahead, it is at an early peak for my palate.
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11/11/2022 - lesz Likes this wine: 94 Points
Delicious
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10/7/2022 - liber Likes this wine: 95 Points
3rd of 6, decanted an hour, level into neck, cork quarter stained, now fully mature and largely confirming early promise, very long, persistent, concentrated and complex, if losing some of the scale noted in first bottle, limited upside, 10+ years. VF (18.5).
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5/26/2022 - jkoenen wrote: 96 Points
Black cherry and cassis, pencil shavings, balsamic notes, polished furniture.
Still a touch of tannic grip, wonderful freshness and acidic bite, this is a regal example of CS, and drinking perfectly now.
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1/1/2022 - jyensan Likes this wine: 93 Points
Drank last night to start the New Year. At 25 years this still has everything. Continued to deliver over 4 hours with no sign of weakness. At its peak now but no need to rush.
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12/5/2020 - liber Likes this wine: 95 Points
2nd of 6, decanted an hour, perfect cork and level, again impressive and little changed from last bottle in November 15 other than tad easier expression of fruit with gaining maturity, little upside but no rush. VF (18.5).
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5/31/2020 - Balthasar Likes this wine: 92 Points
Cellared since 2000. Served a bit too cold at cellar temperature and initially quite restrained. With increasing temperature and more air, notes of blue fruits, sweet violets, minerals and licorice emerged. Good weight and energy and still with grippy tannins despite its age.
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3/16/2019 - Ron Slye wrote: 94 Points
As many have noted, this is drinking really well right now. Lovely nose that just wafts out of the glass, with notes of currants. mushrooms, violets, and brown spices. Really smooth on the palate, with some very finely grained tannins that just dance across the palate. Lovely wine, and I am anticipating it will go very nicely with the steak we are having tonight for dinner.
Update: Wow, after a few hours there are some lovely and subtle notes of mint. I now see why some thought this was a well heeled bordeaux when drunk blind. I am upping my score from 92 to 94. This is becoming a real joy to contemplate.
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10/31/2016 - 49RockVino wrote: 95 Points
This wine never fails to impress. I've had 3 or 4 of these over the last 18 months and they are in a beautiful place. Italy meets Bordeaux, and in many ways the best of both worlds. I'd take this wine over lots of Left Bank that sells for twice or three times the price. Really a tremendous wine.
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7/6/2016 - mdvino63 wrote: 93 Points
Great wine. At a blind dinner tasting of 95+ point wines, this was my favorite (others: 2000 Pichon Baron, 2003 Clos des Papes CDP, 2000 Altare Brunello Brunate, 2001 Siro Pacenti Brunello, 1997 Banfi Brunello Poggio Alle Mura, 2009 Clarendon Hills Grenache Romas). Double blind, this was paired with the 2000 Pichon Baron. I initially was thinking CA cabernet, but after a reveal of the line up (without the order), I guessed this was the Pichon Baron and the Pichon Baron was this. I was not the only one. This is lovely and ready to drink.
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6/18/2016 - Papies wrote: 93 Points
Double decanted for a good 2 hours. Needs some time to develop but also to clear the sediment that this wine has.
5 years since out last encounter (Papies 95) this has developed and although quite ripe and juicy this did not feel overripe or overdone that we thought of it then. Light earthy feel, silky tannin but with a bite on the finish. This feels like it is taking a turn towards the end so we would suggest one drinks this sooner than later as in the next few years.
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1/17/2016 - Collector1855 wrote: 94 Points
Medium-dark garnet. Nose of red and dark fruit, some flowers, earth a bit of tobacco, typical Italian nose, true to its origin, different to Bordeaux. Enters the palate quite young and fruity for its age with really polished tannins. Medium complexity/length.
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1/17/2016 - pavel_p Likes this wine: 93 Points
Second vintage of Alceo produced. Slow ox'ed for about 1h and then decanted before drinking. Still a dark garnet almost to the translucent rim. Plenty of herbs, earth, red and dark sweet fruit, tannins entirely integrated, soft and sweet on the palate. Medium plus finish. Excellent wine but for my taste backbone could be a bit firmer / more rigid. Drink now.
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11/21/2015 - liber Likes this wine: 96 Points
1st of 6, perfect cork and level, decanted an hour - deepish garnet, glossy and very leggy, little development; attractive, rich, almost, sweet, but amazingly pure, bouquet of cassis, cherry, damson, strong tobacco and violet notes; fullish bodied, very long and persistent, surprisingly fresh and well balanced for such a big wine, grip, expands in mouth, reminds me of 82 claret in mid 90s, this is special and a couple of rungs up on the smaller scaled 98 drunk on same night and more interesting than the fine 97 Sammarco, should gain nuance over the next 20 years. Very fine plus (19/20).
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12/26/2014 - Chasset Likes this wine: 95 Points
En un mot..Wow!! Carrafé environ 30 min. Des arômes de prunes et de vanilles. Soie et finesse en bouche que l'on retrouve seulement dans des vin mûrs! Et une finale où les tanins se présentent discrètement pour nous confirmer que le vins est toujours vivants!
S'est marié de façon exemplaire avec mon Châteaubriand au SteakFrite St-Paul.
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9/4/2014 - Goldstone Likes this wine: 90 Points
Thursday Night Dinner (The White House, Pok Fu Lam, Hong Kong): Still almost totally black-red opaque colour. Nose is engulfingly fresh bright black fruits - mainly blackberries - tar, new black car tyres, black tarmac, bit of bicycle inner tube. Palate is rich, open, lovely softened tannins, fresh figs, very integrated, classic dry Tuscan finish but more of sun-dried blackberries variety than the more normal red brick dust. Super in the mouth. Quite 'Bordeaux' in style..... like an Italian Lynch Bages. Heady resonance on the finish but rather brutish compared to the Clos st. Denis that preceded it.
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7/3/2014 - Winiac wrote: 93 Points
Dark ruby with bouquet of violets and red fruit. Very balanced and extracted pure red fruit on the palate. Amazing structure, minerality and tannins. Medium to long length and very balanced and pleasant finish.
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4/25/2014 - Goldstone Likes this wine: 91 Points
Popped and poured, which may have not done it justice. Light colored semi translucent ox blood colour. Nose is violets....and more violets. High notes of nail varnish. Palate is acetone-lifted black cherry and red cherries. All very high piano notes and then dry and rather too sharp tannic finale. This needs another 10 years to develop and mature. Much too young.
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4/16/2014 - buckeye76 wrote: 97 Points
EXCELLENT MATCH TO THE DUCK, BLACK FRUITS, CHOCOLATE, LEATHER, AND LICORICE. VERY COMPLEX WINE WITH A LONG FINISH.
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12/19/2013 - winemaker Likes this wine: 94 Points
Gorgeous wine at maturity. Drinking really well. Complex and long with an acidic and tannic backbone that says Tuscany vs. Bordeaux. Bordeaux varietals from Tuscany just have a different flavor profile vs. Bordeaux. This wine is not heavy at all.
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12/17/2013 - galenico Likes this wine: 95 Points
Dinner in Turin at Enoteca Tre Galli
80% cabernet sauvignon, 20% petit verdot.
Dark ruby red and classic intense Cabernet aromas of dark mature fruits, pepper and spices.
This wine is just ready to drink now, with silky integrated tannins and a fabulous structure, with layers and layers of stuff going on, so balanced and fresh, never surrounded by his full concentrated body, but only 13% alcohol
Liquid dark chocolate and plum jam
It gets better every sip, and as soon as you get used to its beauty, the bottle is over!!
amazing
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9/6/2011 - Papies wrote: 95 Points
Requires decanting. Maybe an hour and then it develops and balances into something really special.
Very dark in colour still. Beautifull nose, long , deep and stays with the wine for ever. Really such a beautifull nose. On the palate is still vibrant yet balanced, elegant and very well made. A touch over ripe maybe but overall an amazing wine. It has a long way to go too. 94-96 with lots of potential. Drink now but will last 10yrs easily.
(This is our first Alceo from our cellar, we have 99,00,01 and glad to see it worth the money!)
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10/2/2010 - dream wrote: 95 Points
Really dark color for a '97. Just a gorgeous, sleek texture to this wine with lovely black fruit. It is balanced and classy with perfect ripeness to the fruit and fine, smooth tannins. Still not showing much secondary flavor development so this is one '97 that's going to need long-term aging. I'm beginning to think this is the best cabernet-based wine made in Central Italy. 95+
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5/7/2010 - rikipedia Likes this wine: 94 Points
Wine Cellar Food & Wine - Italy Super Tuscan (Auslese, Cape Town): (Tasted Blind):An expressive bouquet of intense black fruits, cherry, earth, cinnamon, and bramble combined with an undercurrent of wood bark. The palate persists with black fruit, tobacco and some star anise. Whilst rich, sumptuous, and powerful, the tannins are noticeable and give a firm grip and solidity. The acidity is high, and there is an undertone of sour cherry. Full-bodied, the wine has a pretty hefty extract if not quite the depth of a top example. Yet all things said this is a cracking wine!
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12/11/2008 - dream wrote: 94 Points
Has that special sheen of a great deep wine. Deep nose of earthy cassis and eucalyptus. Quite tannic at first and needed to be decanted for several hours to begin to show itself. A huge cabernet-based wine with deep, rich flavors of bitter chocolate, cassis, eucalyptus and allspice. The finish is spicy and intense with firm but smooth tannins and some of that surmaterie of the vintage. Not yet showing the complexity of a mature wine so it needs plenty more time but an absolutely stunning wine for its class and breed.
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1/10/2008 - markellen.foodies@gmail.com wrote: 95 Points
French Bakery BYO 1990's Tuscan IGT Dinner; 1/8/2008-1/10/2008 (French Bakery, 1023 Kane Concourse, Bay Harbor Islands, FL): Mark's wine(me).Due to personal logisitical problems, double decanted the night before. Received 9 1sts in the Rampolla flight, and was subsequently given 7 out of 10 1sts for WOTN. Everyone loved this wine, however, based on my prior experience, it would have benefitted from more air. An intense world class cabernet Sauvignon, with decades left.
I was introduced to the Alceo, by my Panzano landlord for a week in 2000, Mimo Baldi whose restaraunt and enoteca are prominent in Panzano. At the time I purchased several thousand $, of 96 and 97 Tuscan wines,when the Euro was LESS THAN 1. He let me buy 3 of the 97 SOLAIA, but only one of the ALCEO. (I subsequently acquired more from Morrell Wine auctions. I have two left, and am trading Craig one, for the 97 Sassacaia. The remaining one, I will let sleep, until I'm at least 75!
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7/28/2006 - markellen.foodies@gmail.com wrote: 95 Points
Decanted 4 hours in am. At Casa d'Angelo w Jorge&Cindy gonzalez. Wine has improved further over the last 2 years. A superior mineral cabarnet. I rated it slightly better than the 96 Clerico Percristina. both were superb. Wait 2 years to try again.
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